Buttermilk Bay Dressing
- Difficulty: Easy |
- Total Time: About 1 hour and 10 mins |
- Makes: 1 1/3 cups
I adapted this basic ranch dressing recipe to incorporate the flavors of Oakland, the native California Bay leaves found all over the hills.
- 1 cup buttermilk
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 4 teaspoons white wine vinegar or lemon juice
- 1 medium garlic clove, grated with a microplane or crushed with a press
- 1/2 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more as needed
In a small pot warm the buttermilk on low heat with 3 fresh California Bay leaves. Don’t let the buttermilk come to a boil just let it heat until steaming. Let the leaves steep and put in the fridge to cool for at least one hour.
Once the buttermilk has cooled, place all of the ingredients in a 2-cup Mason jar or other container with a tightfitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last up to 3 days in the refrigerator.